SaffronKulfi © 2013 frontraw. All rights reserved.

Saffron Kulfi

This is what happens when my craving for India gets overwhelming.
I make kulfi. Kulfi is almost like ice cream. Usually you choose from flavors like saffron, cardamom, rose or pistachio. I don’t see the point why you would need to choose from those flavors. They are dynamite mixed together.
Since I’m more of a blender chef then anything else (and don’t have an ice cream maker at home) I made a shake instead.

First you make a nutmilk. I happen to have pecans soaked so I used them.
1 handfull of nuts mixed with 5dl/ 2c of clean water.
Mix and strain. Put it back into your blender.
Then add:
3T of chia gel. (I usually have a jar in my fridge of soaked chia in water, use 1T chia for 1dl of water)
zest from one orange
1 orange
1T coconut oil
0.25g saffron- I heat the saffron in a double boiler together with the coconut oil to bring out the flavor
Turmeric extract- the culinary herb powder can be used as well.
1T raw local honey- I used rose petal infused honey that I made earlier this year. You can use rosewater or culinary flower essence. (optional)
1tsp cardamom
1/2 tsp vanilla
1 pinch of sea salt

Give it a good blend, you want it to be really creamy.
Fill up two glasses and garnish with chopped pistachio.

There have been a lot of writings about turmeric for the last couple of years. People ask me how they can incorporate more medicinal foods into their diet on a budget. I would say that turmeric is a great way to start. I use it in everything, in tonics, in salad dressings in sweets, sometimes I just blend it with water and drink it first thing in the morning. (That’s how my dad always did it, sometimes he got the jars wrong and had a shot of curry/water). The root is used extensively in Indian cuisine. It has great anti-inflammatory properties. It doesn’t taste anything, and if you overdo it it will just give things a slight vegetable taste.

Talk soon// E


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